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Categories:Viewed: 14 - Published at: 3 years ago
Ingredients
- 4 medium beets
- 3 tablespoons freshly grated horseradish root
- 1 teaspoon salt
- 4 tablespoons sugar
- 2 tablespoons wine vinegar
- 6 tablespoons water (reserved from the beets)
Method
- Peel and wash the beets very well. Cut them into large chunks, put them in a pot, cover them with water, and cook until they are soft, about 1 hour.
- Drain the beets, reserving 2-3 t. beet water. Puree the beets and mix them together with the horseradish root.
- Add the remaining ingredients and let it sit covered in the refrigerator for 2-3 hours. Adjust the seasonings to taste.
- For a sweeter taste, add more sugar; for a milder taste, add more beets; for a stronger taste, add more horseradish root. Add them each a little at a time as the smell can very quickly become overpowering. Refrigerate before serving.
